Process of making cheese croquettes
This application is a continuation of application Ser. No. 150,608, filed Feb. 1, 1988, now abandoned. 
    
    
     FIELD OF THE INVENTION 
     This invention relates to cheese product to be frozen for subsequent use to make cheese croquettes and more particularly to a recipe for making such a croquette cheese product. 
     BACKGROUND OF THE INVENTION 
     It has been found that a cheese croquette shaped and formed is a highly desirable and tasty food and this invention presents a formula and recipe for making such croquettes. The croquettes are adapted to be frozen and utilized when desired. Additionally, the mixtures which make up the main components of the recipe may be prepared in quantity and stored for subsequent use. The cheese croquette is a mixture of edible oil, such as vegetable oil, water, wheat flour and cream cheese which is preferably seasoned with seasoning ingredients and preferably including Romano cheese and milk in powdered form. 
     OBJECT OF THE INVENTION 
     It is, accordingly, an object of this invention to provide an improved cheese croquette product and recipe for making the same which is excellent in taste and the ingredients of which may be stored while awaiting use. 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENT 
     In a preferred embodiment, as a first example, in a separate vessel, 4 pounds of vegetable oil are mixed with 8 liters of water and 1/2 pound of salt together with 1/4 ounce of yellow dye. This mixture is then brought to a boil for at least three minutes. The following described mixture is also prepared. It is composed of 20 pounds of wheat flour, 1 and 1/2 pounds of Romano cheese and 2 ounces of monosodium glutamate which are thoroughly mixed. The two foregoing mixtures are then mixed together for about three minutes or so until thoroughly mixed to form a first main mixture. This first main mixture is allowed to cool and may be stored in a refrigerated unit for mixture at selected times with a second main mixture now to be described. The second main mixture is composed of 42 pounds of cream cheese, 2 pounds of non-fat milk powder and 4 pounds of Romano cheese. These ingredients are mixed together for about ten minutes and may also be stored in a refrigerated condition until it is desired to make the croquettes. When it is desired to cut and shape the cheese croquettes, the first main mixture and the second main mixture are mixed together thoroughly and, thereafter, cut and shaped to form individual cheese croquettes. These croquettes may then be breaded using conventional ingredients. 
     In a second example, the first main mixture is prepared as set forth above and mixed with a second main mixture which is composed of 40 pounds of cream cheese, 2 pounds of non-fat milk powder and 4 pounds of Romano cheese which are mixed together for about ten minutes thoroughly and stored until ready for use in a mixture with the first main mixture. 
     As a third example, 38 pounds of cream cheese are mixed with 2 pounds of non-fat milk powder and 4 pounds of Romano cheese for about ten minutes to form the second main mixture which is then cooled and stored. This mixture is then mixed when desired with the first main mixture to form the mixture which is then cut and shaped to form the cheese croquettes to be subsequently breaded. 
     While this invention has been described in what is considered a practical and preferred series of three examples, it is recognized that departures may be made within the spirit and scope of this invention which is therefore not to be limited except as set forth in the claims which follow within the doctrine of equivalents.